BROCCOLI GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 9
Steps:
- Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
- Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
- Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
- Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
BROCCOLI-PARMESAN GRATIN
Provided by Ian Knauer
Categories Milk/Cream Egg Side Bake Quick & Easy Dinner Casserole/Gratin Parmesan Broccoli Breadcrumbs Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (main course) or 6 (side dish) servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in upper third.
- Cut broccoli florets into 1-inch pieces, then peel large stems with a knife and cut into 1/2-inch-thick rounds. Cook broccoli in boiling salted water (2 tablespoon salt for 6 qt water) 5 minutes, then drain.
- Meanwhile, whisk together milk, cream, cheese, eggs, and 1/2 teaspoon each of salt and pepper.
- Put broccoli in a 2-quart shallow flameproof baking dish, then pour milk mixture over top. Toss bread crumbs with oil and a pinch each of salt and pepper, then sprinkle evenly over gratin.
- Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown, 2 to 3 minutes. Let stand 5 minutes.
BROCCOLI GRATIN
Made this last night for the first time... I think even people who hate broccoli will love this! So simple, I recommend trying any kind of veggie or cheese combo.
Provided by BethanyC
Categories Side Dish Vegetables Broccoli
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
- Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
- Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
- Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
- Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 14.6 g, Cholesterol 48.8 mg, Fat 17 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 10.6 g, Sodium 413.8 mg, Sugar 3.3 g
BROCCOLI AU GRATIN (SIMPLE AND EASY!)
I think this one is also from Quick Cooking, not sure. Anyway, it is as easy as it is delicious. I do add salt and pepper, by the way. If you like, add 1 cup sliced fresh mushrooms cooked in 2 tbsp of butter. You can also add 1 cup cut up cooked ham. Instead of the broccoli you can use frozen asparagus, cut up and make ASPARGUS AU GRATIN instead. Same for coliflower.
Provided by EURrosa1
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook broccoli according to package directions and drain. Stir in soup and cheese. Transfer to greased 1 1/2 qt baking dish and sprinkle with crakers.
- Bake uncovered at 350 F for 15-20 minutes.
Nutrition Facts : Calories 180.2, Fat 10.7, SaturatedFat 4.4, Cholesterol 20.9, Sodium 657.8, Carbohydrate 14.2, Fiber 3.5, Sugar 2.1, Protein 8.9
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